Menu changes daily


Rocky Point, WA*     3

Hammersley, WA*     3

Church Point, WA*     3



Felino: anise and clove    12

Lonza     12

Coppa     12

French country salami     12

Tuscan salami     12

Pork salami: dill and lemon    12

Pork salami: anise    12

Pork salami: mace      12

Saucisson sec: hazelnut     12

Pork pâté: fennel   14

Chicken pâté: bacon   14

Chef's selection of four     28



Roast beef toast with horseradish crème fraîche and fried rosemary     9

Fried potatoes with aïoli*       8

Choripán with chimichurri     6

Almonds and walnuts with caraway     8

California olives     7

Pickled carrots     6

Radishes with butter and sea salt     6

Josey Baker bread and Sierra Nevada butter     3



Little gem lettuces with anchovy,  croutons and parmesan*     14

Avocado and kumquat salad with walnuts and chervil     13

Chicken consommé with fennel, leeks, fermented turnips and pea shoots     16

Grilled flatbread with Sierra Nevada cream cheese, yellow split peas and za'atar     16

Fried Farro with asparagus, poached egg and spring herbs     16



Stemple Creek hamburger with whole-grain mustard aïoli, roasted shallots and comté     18

Farinata with meyer lemon, serpolet and frisée salad 22

Cavatelli with wild nettles, bottarga, green garlic and cayenne     24/33

Manila clams with black beans, cilantro and lime aïoli*     28/36

Oven-roasted chicken with carrots, baby dandelion greens and preserved lime     28/50

Grass-fed New York strip  with caper salsa verde     60



Brillat-Savarin, cow milk, Rodolphe le Meunier, FR     9

Blu del Moncenisio, cow milk, Val di Susa, IT     9

Keen's Cheddar, raw cow milk, Moorhayes Farm, UK    9

Pecorino Fiore Sardo, raw sheep milk, Caseificio Sias, IT     9

Surf and Turf, goat milk, Bohemian Creamery, CA    9

All served with almonds, honey and orange marmalade



Honey-vanilla ice cream     8

Beignets with chocolate rum sauce 8

Fromage blanc with Armagnac and raisins     8


*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Please note a 5% surcharge will be added to each check to support San Francisco employer mandates

20% gratuity will be added to parties of seven or more

Cake fee $5 per person